Ingredients
Scale
- 4 boneless, skinless chicken thighs or breasts
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric powder
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cardamom
- 1 teaspoon paprika
- Salt and freshly ground black pepper to taste
- Juice of 1 lemon
- Fresh parsley or cilantro for garnish
Instructions
- Start by mixing the cumin, coriander, turmeric, cinnamon, cardamom, paprika, salt, and pepper in a small bowl. This fragrant spice blend will infuse the chicken with authentic Persian flavors.
- Rub the spice mixture evenly over the chicken pieces. For enhanced flavor, marinate the chicken for at least 30 minutes, or up to 2 hours in the refrigerator.
- Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent. Stir in the minced garlic and cook until fragrant, about 1 minute.
- Place the marinated chicken into the skillet. Cook each side until golden brown and cooked through, about 6-8 minutes per side depending on thickness.
- Pour in the lemon juice over the cooked chicken and allow it to simmer for another 2 minutes. Garnish with chopped parsley or cilantro for freshness and color.
Notes
- Allow the cooked flavorful chicken to cool completely before transferring to an airtight container. Store in the refrigerator for up to 3 days or freeze for longer storage. Reheat gently to retain its juiciness.
- For added flavor, serve with steamed basmati rice, naan bread, or a fresh cucumber and tomato salad. Drizzle with yogurt sauce or roasted vegetables for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Persian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 320 kcal Kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 95 mg